Recipe: Cranberry Mors

Mors is a tart, berry-based refresher that has a heck of a pedigree — it was first mentioned in the sixteenth-century Russian homemaking manual "Domostroy." Although it's frequently made from cranberries, mors can easily be made with just about any kind of wild or cultivated sour berries. And although modern-day mors is often sweetened with sugar, I prefer to use honey; it's a nod to the origin of the word mors, which probably derives from the Latin mulsa, or "honey drink."

Forget about the store-bought stuff that comes in cartons — thanks to the natural pectin in the berries, this juice has a velvety texture.

Mors is wonderful as a hot drink, too. To make a spiced mulled drink, just simmer the strained mors with a cinnamon stick, a few strips of orange zest, and a couple of cloves for a few minutes over low heat.

Combine the cranberries and water in a large saucepan. Bring to a boil and cook until the cranberries burst. Remove from the heat.

Using a potato masher or the back of a large wooden spoon, thoroughly mash the cranberries in the pot. Return the pot to a boil and boil for 5 minutes. Remove from the heat. Stir in the honey and lemon juice.

Cover and let cool to room temperature. Strain through a fine-mesh strainer into a container; discard the pulp, or better yet, reserve it for another use.

Cover and refrigerate, and use within 1 week. Serve chilled.

Reprinted with permission from Wild Drinks & Cocktails: Handcrafted Squashes, Shrubs, Switchels, Tonics, and Infusions to Mix at Home by Emily Han, copyright (c) 2015. Published by Fair Winds Press.